Vegetable Korma

Ingredients

• 5 ounces green beans, trimmed and chopped
• 1/4 teaspoon mustard seeds
• 3 1/2 ounces carrots, peeled and sliced
• 1 pinch garam masala
• 2-3 ounces potatoes, parboiled and chopped
• 1/4 teaspoon cumin powder
• 1 ounce peas (frozen or fresh)
• 1 pinch coriander powder
• 1 small onion, peeled and chopped
• 1 tablespoon creamed coconut
• 1/2 green chilies, chopped
• 3 tablespoons oil
• 1 inch fresh ginger, peeled and grated
• 1 fresh garlic clove, peeled and chopped
• salt

Directions

1. 1

   Heat the oil in a pan on a medium heat setting.

2. 2

   To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds and the onion.

3. 3

   Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.

4. 4

   Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.

5. 5

   Add the carrots, then 2 minutes later, the beans then after another 2 minutes add the peas.

6. 6

   Stir fry for another minute and finally add the potatoes. Stir for a further minute.

7. 7

   Mix in the coconut and 10fl oz of hot water. Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick. The korma should be medium brown in colour.